Lemon Chia Seed Muffins with Lemon Glaze

These lemon chia seed muffins give you that fresh flavour of lemon with all of the health benefits of chia seeds. The perfect switch up to your classic lemon poppyseed muffin.


I don’t know about you guys but when it gets cold outside (like it is here in Calgary right now) I just want to stay inside and bake all day. But the problem is, when it’s cold I don't always want to trek outside I’m always missing atlas one of the most important ingredients.

First off I wanted to make a lemon poppyseed loaf, because who doesn’t love a lemony loaf right? But the problem was my loaf pan was being used to make crackers (which will be posted soon), and the second problem, I didn’t have any poppyseeds.

Now the loaf problem is easily solved with muffins, but how about the poppyseeds? So after staring into my pantry for a few minutes, I spotted the lovely little chia seeds, which I have an overabundance of since I thought I would eat chia seed pudding all the time, then tried it and hated it.

Let me tell you I was very pleasantly surprised that the taste and texture are almost identical to poppyseed’s, yet you get the health benefits of chia seeds!!! So all and all it’s a win-win right? So if it’s cold where you are go ahead and stay home and whip up a batch of these lemon chia seed muffins.


prep time 20 minutes

cook time 15 - 18 minutes

total time 35 minutes

servings 12 muffins


2 cups flour

4 tbsp chia seeds

1/2 cup white sugar

3 tsp baking powder

1/2 tsp salt

1 egg

1/2 cup melted butter

1 cup milk

1 lemon


Preheat oven to 425. Line your muffin pan with 12 paper liners.

In a large bowl combine egg, sugar, melted butter, milk and juice + zest of 1 lemon. In a small bowl stir together flour, chia seeds sugar, baking powder and salt. Add the flour mixture into the wet ingredients and stir until just combined.

Divide batter evenly between 12 muffin tins and bake for 15-18 minutes or until a toothpick comes out clean.


2/3 cup icing sugar

1 1/2 tsp milk

zest of 1 lemon

In a small bowl whisk together icing sugar, milk and lemon zest. Once muffins are mostly cooled pour a spoonful of glaze over each muffin.